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Quick and Easy Coconut Bread

156 comments

Quick and Easy Coconut Bread


Coconut Bread

  • 1 cup coconut flour
  • 1/2  cup desiccated coconut
  • 1/2 cup maple syrup 
  • 1 1/2 cups full fat greek yoghurt
  • 6 eggs 
  • 1/2 tsp bicarb soda
  1. Preheat your oven to 175°C or 350°F. Grease and line a loaf tin. Mine measures 19.5cm x 9.5cm.
  2. Place the coconut flour, desiccated coconut, maple syrup, yoghurt and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the bicarb soda and mix to combine. Pour the mixture into your prepared tin and bake for 50 minutes.
  3. Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting.
  4. Slice. Serve. Eat. Enjoy.
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Coconut Bread
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156 comments

Flo January 8, 2014 - 1:35 pm

This sounds so lovely – any idea what I could use as a substitute for yoghurt though?

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Niki January 8, 2014 - 3:24 pm

I make a similar recipe using the thick coconut cream from a tin of coconut milk? Perhaps that would work (it would definitely add to the coconut flavour), or maybe even some apple sauce? Hope this helps – Niki x

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Bianca Slade January 9, 2014 - 7:20 am

I second exactly what Niki has said, I would try the thick coconut milk component. Thank you Niki!

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sue January 10, 2014 - 12:35 am

I have heardthat coconut milk from the can is not good. what do you think?

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Danielle January 11, 2014 - 12:19 am

Perhaps because of the BPA lining. I use powdered coconut milk.

Bianca Slade January 11, 2014 - 7:29 pm

Yes it would be the lining, I think it is good to read up and find what sits well for you and works for your family. Our rules are fairly relaxed. Enjoy, Bianca

Jahanna January 22, 2014 - 8:56 am

Ceres organics coconut cream and milk are BPA free… I’ve emailed them 🙂

Emma January 8, 2014 - 2:12 pm

Hi Bianca, I enjoy making your recipes, thank you for your time and effort. Have you tried using apple cider vinegar as a leavining ingredient instead of lemon juice in your bread? I have used it in your sweet potato bread with great results- a lighter crumb. Once again thank you, Emma

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Bianca Slade January 9, 2014 - 7:22 am

Hi Emma, this would be lovely! I will certainly do that next time. We always have ACV in the cupboard and I am sure it would be great! Thank you! Bianca

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Rachel ByThe Stream January 9, 2014 - 11:52 pm

I can’t wait to try your coconut bread recipe! Looks amazing.. love all the presentation and your words 🙂 thank you!

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Bianca Slade January 11, 2014 - 7:34 pm

Thank you so much! I hope you like the bread.

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Melanie January 12, 2014 - 4:44 pm

This looks great… do you think I could use rice malt syrup instead of maple syrup?

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Bianca Slade January 15, 2014 - 8:47 pm

Yes I think so, let me know how you go. Thanks, Bianca

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Nicole Akins January 15, 2014 - 3:13 pm

Could you please make suggestions for substituting the natural yoghurt as I’m dairy free

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Bianca Slade January 15, 2014 - 8:40 pm

You could try coconut yoghurt or coconut cream, I haven’t tested these but think it will work nicely. Be sure to let me know.

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Belinda January 16, 2014 - 3:13 pm

Can’t wait to try it. Does it freeze well? I was thinking of portioning it up for some healthy treats for my toddler. Love your recipes 🙂 Thanks.

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Bianca Slade January 19, 2014 - 8:01 pm

Thank you so much Belinda. I am glad you are enjoying the site. Yes the bread will freeze fine. I hope you like it.

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Kerri January 18, 2014 - 1:39 pm

Hi Bianca. I just made this & wow it really is delicious. I used coconut cream in place of yogurt & had no lemon for the zest but it turned out beautifully 😀

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Bianca Slade January 19, 2014 - 7:50 pm

Thank you so much kerri, I am glad you have enjoyed it.

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Kiera Leggereit January 19, 2014 - 9:09 pm

I made this today and for some reason it didn’t turn out – didn’t rise very well and fell apart when I took it out and sliced it … any tips?

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Bianca Slade January 24, 2014 - 8:01 am

Hi Kiera, I am sorry I do not know what has happened. My coconut flour recipes do not rise much so that aspect is quite normal, however I am not sure why it would fall apart. Had it cooled before you cut it? Did you make any amendments to the recipe? I am sorry it has not worked for you. Bianca

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Kiera Leggereit January 24, 2014 - 12:17 pm

Perhaps it was the size of my loaf tin, might have been a bit too big. I’ll have another go and see what happens. It tasted delicious and that’s the real main thing!

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KimA January 23, 2014 - 11:44 am

I made a double batch for a large loaf tin – substituting Rice Malt Syrup for Maple Syrup. Turned out amazing and froze perfectly. It is delicious.

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Bianca Slade January 24, 2014 - 8:53 am

Thank you so much!!! I really appreciate the feedback. I am glad you have enjoyed it. xx

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Kelly K January 25, 2014 - 12:53 pm

Just made it for the first time and ended up filling 3 mini loaf tins and it’s overflowing in the oven! Did I read it wrong or was it supposed to be for one mini loaf tin???

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Bianca Slade January 27, 2014 - 1:42 pm

Hi Kelly, my tin is 16cm x 6.5 cm. I hope this helps.

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Nicole January 28, 2014 - 8:16 pm

Hmmm no cardamon in my pantry presently….will cinnamon or nutmeg work…or something else maybe?

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Bianca Slade January 29, 2014 - 7:40 pm

Cinnamon or nutmeg is perfect.

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Georgina Chew January 29, 2014 - 12:58 pm

You had me at cardamon! Just in oven… cant wait to try this!!

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Bianca Slade January 29, 2014 - 7:37 pm

Fabulous. I hope you like it. x

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Denielle January 29, 2014 - 5:09 pm

This, and all your recipes, is amazing!! I replaced the lemon zest with lime zest and it was divine! Thankyou so much for keeping my family healthy while still getting to eat the good stuff :).

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Bianca Slade January 29, 2014 - 7:37 pm

Thank you Denielle, I really appreciate the feedback. I am glad you liked it.

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BeckyH February 21, 2014 - 2:27 am

This is in the oven right now, can’t wait to try it! The sweet potato bread (as muffins) was delicious and now I have my mini loaf tin so hopefully this one will turn out perfectly, fingers crossed!

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Bianca Slade February 21, 2014 - 7:51 am

Thank you. I hope you have enjoyed it. x

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Emily Walker February 26, 2014 - 6:27 am

Hi Bianca, could I use this recipe as a cake? And could I substitute mapel syrup for honey?. . .we have a bee keeper in the family so always have plenty of honey.

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Bianca Slade February 26, 2014 - 7:00 am

Hi Emily, yes you can use honey. It is not especially sweet and we like it toasted with butter, I am not sure how it would go as a cake. Does that help at all?

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Katrin March 27, 2014 - 3:27 pm

i actually think its more a cake than bread. mine turned out quiet sweet and i followed the recipe on the dot.

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Carol Haskell Headrick March 3, 2014 - 4:34 am

This sounds delicious. I’m thinking it probably isn’t low carb. Any idea how many carbs?

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Bianca Slade March 3, 2014 - 5:39 pm

No idea at all sorry.

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Alison July 16, 2014 - 11:03 pm

I calculated all the nutritional info. for this recipe (because I’m a bit of a nutrition nut when it comes to new recipes). Here is the info. per slice (I cut the loaf into 11 slices):
Energy: 556.6kJ
Calories: 133
Protein: 5g
Fat: 9g
– Saturated fat: 6g
Carbohydrates: 9g
– Sugar: 6.8g
This is, in fact, a really low carb bread!! However, because of the coconut there is a bit of saturated fat so probably best in moderation haha 🙂

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Bianca Slade July 19, 2014 - 6:27 pm

Fabulous!! Thank you so much!! I am sure many people will really appreciate having this info. x

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TheQuirkyCalorie September 29, 2014 - 3:28 pm

Hi Alison, did you use a mini tin for baking to get these nutritional information? (i.e. 16 x 6).. I am a nutritional nut also if you can’t see by the facebook name 🙂
Thanks Danielle (aka The Quirky Calorie) xx

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6 Fantastic Paleo Coconut Breads | Get Fit Bookmark March 4, 2014 - 4:26 pm

[…] 1. Coconut Bread This offering uses dessicated coconut in addition to coconut flour for extra coconut flavor. Each recipe used here is totally in line with the Paleo foods you can eat, with items like cardamom, eggs, coconut yogurt and lemon you there isn’t anything in this that will make you feel bad after you eat it. This is the sort of bread you can bake up regularly so that you always have some on hand, or as a treat every once in awhile. Try spreading a bit of ghee on the top of it for a buttery experience. […]

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6 Fantastic Paleo Coconut Breads | Paleo Grubs March 5, 2014 - 5:14 am

[…] 1. Coconut Bread This offering uses dessicated coconut in addition to coconut flour for extra coconut flavor. Each recipe used here is totally in line with the Paleo foods you can eat, with items like cardamom, eggs, coconut yogurt and lemon you there isn’t anything in this that will make you feel bad after you eat it. This is the sort of bread you can bake up regularly so that you always have some on hand, or as a treat every once in awhile. Try spreading a bit of ghee on the top of it for a buttery experience. […]

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Megan March 19, 2014 - 4:54 pm

Having this baking away now, used cinnamon instead of cardamom, and honey instead of maple syrup, smells beautiful!

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Bianca Slade March 22, 2014 - 4:17 pm

Your variations sound lovely. I hope you enjoy it.

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Katrin March 27, 2014 - 3:26 pm

so yum! Just made it and this will be definitely a regular in my house. absolutely loving it!

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Katrin March 28, 2014 - 9:29 pm

my almost 11 months old and my 2 year old are also big fans of this yummy cake…they both loved their afternoon tea today 🙂

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Bianca Slade March 31, 2014 - 1:53 pm

Fabulous, thank you. x

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Bianca Slade March 31, 2014 - 1:49 pm

Thankyou. I am glad you liked it! I really appreciate the feedback. x

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Edi May 1, 2014 - 9:48 am

The best coconut bread I can think of! Omg thanks for sharing! We love it

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Bianca Slade May 15, 2014 - 8:06 am

Thank you!!! I am glad you like it. I appreciate you taking the time to write. Bianca. x

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Suzanne May 17, 2014 - 12:16 am

Where does one find some of the ingredients, such as dessicated coconut and bicarb soda? Idk what either are. Thanks!

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Bianca Slade May 26, 2014 - 11:49 am

Outside of Australia I think bicarb is called baking soda and desiccated coconut is finely shredded, dried, unsweetened coconut. Does that help?

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Kim June 19, 2014 - 7:21 pm

i just made this delicious cake but used orange zest instead of lemon and coated it with chocolate icing using cacao powder, coconut oil and maple syrup. Sooooo good. thanks for another brilliant recipe

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bianca June 21, 2014 - 9:09 am

Thank you Kim!! I am glad you liked it. Your variations sound divine. x

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Elizabeth July 14, 2014 - 2:33 pm

I just made this! So delicious! I used honey as I did not have maple on hand and it’s delightful. A little delicate, but considering I ate it just from the oven that is to be expected! So yummy! If you can make an apple and almond bread or something similar my life would be complete! I do not like bananas and I am always looking for breakfast breads! Definitely recommend this one! Yum!!

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Bianca Slade July 19, 2014 - 4:07 pm

Thank you. I do have some more breakfast breads to share and apple and almond sounds lovely. be sure to keep your eye out. x

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Alison July 16, 2014 - 11:07 pm

Made this today and unfortunately it turned out more like a pudding 🙁 However, it tastes SO GOOD. I didn’t have cardamom so instead I used this spice mix (for cakes & baking) and it turned out amazing! I will just eat this one as a pudding for dessert haha 🙂

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Bianca Slade July 19, 2014 - 6:28 pm

Thank you. I am sorry it didn’t work out as you had hoped but I am glad it has not been wasted and that you have still been able to enjoy it. Thank you for writing. x

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Lisa July 30, 2014 - 10:11 pm

My husband loved the coconut bread. Great recipe for a coeliac diet.

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Bianca Slade August 3, 2014 - 10:14 am

Fabulous. Thank you. x

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Neil August 14, 2014 - 12:58 pm

Can you sub the maple syrup with stevia?

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Bianca Slade August 14, 2014 - 8:35 pm

I haven’t tried but I think it will be fine. I hope it works for you.

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chelle September 20, 2014 - 4:05 am

Do you have any suggestions of substitutions for the yogurt? I cannot tolerate dairy and I cannot get coconut yogurt in the UK. Thanks in advance!!

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TheQuirkyCalorie September 29, 2014 - 3:32 pm

As a suggestion, you could use coconut cream or coconut milk? I think it would make it taste extra yummy but that is just a suggestion as I am not sure of the outcome x

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Motoko December 15, 2014 - 9:22 am

Hi Chelle, Did the coconut cream substitution work?

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Arshi Khu October 30, 2014 - 5:03 am

rolf, what is coconut flour that cames in a bag? made in a factory, with secret ingredient? rest of all of you are lunny toons who need a lab made food. Organic Cheetos, grown on Tree* with organic big red grown on Tree* lol, rofl. Lord oh lord, humans are dump, no wonder the world is a mess. I am reading all the smart people comments below. Do any of you ever aspire to be responsible?

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sajeda November 19, 2014 - 9:10 am

Can you substitute the maple syrup with honey and also substitute ground cardamom with ground cinnamon?

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Bianca Slade November 22, 2014 - 9:51 am

Sure can. x

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Elinda January 12, 2015 - 7:55 am

This is the first recipe I have tried from you and I had my fingers crossed as I have been finding it difficult to eat well with Wholefood cookbooks that have recipe lists a mile long of often unfamiliar ingredients (so heartbreaking when these don’t work out). Success! The bread is lovely and now this morning I have something yummy and wholesome to eat instead of gluten free bread full of crappy ingredients. Thank you, thank you, thank you!

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Bianca Slade January 17, 2015 - 7:50 am

Thank YOU!!! I really appreciate that! I am rapt that you have enjoyed the recipes and I hope you find many more that work well for you. Be sure to let me know. x

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Jill January 24, 2015 - 6:25 pm

Since I discovered this recipe about a month ago i have been making this bread recipe every single week, and varying the ingredients (e.g., grated apple, cacao powder, spice mix, different nuts). one loaf lasts me a whole week for breakfast and it is amazing, so filling and delicious. Thank you!

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Bianca Slade January 31, 2015 - 9:12 am

That is great to hear Jill!! Thank YOU. x

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Eve February 4, 2015 - 6:40 pm

I made this bread a few days ago and it is HEAVEN! The tiniest bit overflowed one of my unlined sides as it was baking so I will be sure to line the small edges as well as the long edges of the tin next time (and there will most definitely be a next time!). Might give lime rind a go next.
As for books you might like to read (in 2015 – I’m a bit late sorry!) – have you read Wool by Hugh Howey? It’s a few years old now – would highly recommend

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Eve February 4, 2015 - 6:46 pm

And PS, are you based in Australia? I’m new to your site and had assumed it was American cup sizes when I made this and dusted mine off but then I was reading the comments below about bi-carb being Australian versus baking soda in the US. Aus measurements are so much easier 🙂

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Bianca Slade February 7, 2015 - 8:44 am

Hi Eve, I am in Australia. x

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Bianca Slade February 7, 2015 - 8:44 am

Thank YOU!! I am glad you like the recipe, I appreciate the book reccomendation, I will have to look into it. x

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Gilian February 12, 2015 - 10:42 pm

I am a Diabetic and would love to try this ..

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Tara February 13, 2015 - 4:12 pm

This is fabulous! Just made it and my 14 month old son loves it! Beautifully light and fluffy, no one would know it’s gluten free.

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Bianca Slade February 21, 2015 - 9:07 am

That is great to hear! Thank YOU for the feedback. I am glad it was enjoyed. x

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An February 17, 2015 - 1:29 pm

Can I substitute maple syrup with something to make it savory?

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Bianca Slade February 23, 2015 - 8:08 am

You would try reducing it to 1 tablespoon and adding 1 teaspoon of dried thyme or whatever flavours you like. Let me know how you go.

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Sophie February 25, 2015 - 5:03 pm

This is out of control amazing and melt in your mouth!! Just made it and it’s Devine! I used natural Greek yoghurt instead. And baked an extra 5mins

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Bianca Slade February 26, 2015 - 12:52 pm

Fabulous!!! Thank YOU so much! I am glad you enjoyed it. xxx

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Jess March 3, 2015 - 7:25 pm

Hello, made this yesterday and while very tasty I was hoping you could let me know what brand of bi-carb you use? I used mckenzies ‘Baking Soda (bi-carb soda)’ and not only could I taste the bi-carb quite distinctly once baked, it also didn’t rise beautifully like yours. Thanks so much

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Bianca Slade March 6, 2015 - 8:19 am

Hi Jess, I would suggest halving the bicarb. Mine didn’t rise much, none of my coconut flour recipes do. Did you use a small tin? I hope this helps. x

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Amy March 10, 2015 - 9:28 am

I really want to make this but what is bi carb soda? The same as baking soda?

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Bianca Slade March 13, 2015 - 5:25 pm

Sure is. x

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Monika March 20, 2015 - 11:06 pm

Hi Bianca, Did you use full fat coconut flour or the fat-reduced version?

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Bianca Slade March 25, 2015 - 10:39 am

I didn’t even know there was a fat reduced one. So the full fat at my place. x

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Lydia April 23, 2015 - 7:58 pm

WOW! this has got to be the most moist, coconutty and soft coconut bread!! Thanks for the simple recipe! I used lime zest, low fat Greek yogurt and rice malt syrup.
Now I’m just worried that I’m gonna finish the whole loaf on my own… x)

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Bianca Slade April 25, 2015 - 8:51 am

Love it!! Thank YOU Lydia!! I really appreciate the feedback and I am rapt to hear that you have enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x

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Jacqueline May 17, 2015 - 6:55 pm

Yum!!! This bread is awesome! I used cinnamon instead of cardamom, and coconut syrup instead of maple syrup. Seems a bit fragile for the toaster, might have to toast under the grill. Will definitely be making again! So good!!!

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Bianca Slade May 21, 2015 - 5:23 pm

Fabulous!!!! Thank YOU!! I am glad you enjoyed it and I really appreciate the feedback. x

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Jenny de Booy May 17, 2015 - 8:52 pm

This is fav of mine, I made it into 12 cupcakes tonight, ready to freeze and pop in my lunchbox and hopefully my son’s, baked at 170c for about 30-35mins, perfect

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Bianca Slade May 21, 2015 - 5:25 pm

Perfect!!!! Thank YOU so much! That is really helpful feedback and I am sure many people will appreciate it. I am glad you like the recipe. Be sure to let me know how you go with anything else that you try. x

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Jacqueline June 14, 2015 - 1:35 pm

Very nice toasted with a tiny spread of butter!!

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Bianca Slade June 16, 2015 - 11:21 am

Love it! Thank you. x

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Art Always June 21, 2015 - 7:28 am

Love this bread … flavor that lends itself to bread or “dessert breads”. My only curiosity is finding a way to make it rise just a bit taller … any suggestions??? I can see using this as a different kind of sandwich bread such as with turkey, cranberry and cream cheese … 😉

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Bianca Slade June 21, 2015 - 2:12 pm

Thank you.
Hmm, I guess you would need to increase the bicarb or add yeast??? I haven’t tried either sorry!

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Art Always June 22, 2015 - 3:10 am

Thanks! My loaf was 1/2 the height shown in the picture provided here, so something is not quite right on my end … climate, oven — who knows. I’ll try increasing the bicarb, but don’t want to add yeast. I think that would ruin the taste. I also used parchment paper to line the baking pan rather than using extra oil. Well, I’ll keep trying and post any good results I may get 🙂 But no matter — it’s very tasty just the way it is … I’m having 2 tasted pieces with my coffee this morning!

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Bianca Slade June 22, 2015 - 8:13 pm

I am not sure, I use a mini loaf tin for this, perhaps thats why it looks higher in the pic?

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Lamb, Cookies and more! | Rinsky & Michelley Cleanse the Day June 30, 2015 - 2:13 pm

[…] different recipe. The bread turned out nicely, but a little crumbly. Tasty, but not as good as the original coconut bread I usually […]

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Tricia H July 24, 2015 - 12:54 am

I made this last nite and so happy it turned out well and moist. Will make this again. Thank you for such a simple and fool proof recipe.

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Bianca Slade July 26, 2015 - 2:42 pm

Thank YOU for the pics and feedback. I am glad you enjoyed it. x

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The Gluten Free Cupboard | Coconut Flour August 9, 2015 - 8:54 pm

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acdxc August 12, 2015 - 6:26 pm

Hello from France, I did it yesterday and ….hummmmmmmm… I keep that recipe preciously, it will be one I will do again and again.. maybe last time with some “coulis” of red berries. It s rather a cake than a bread from my side but really wonderful. Thanxxxxxxx

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Bianca Slade August 28, 2015 - 11:05 am

Thank YOU from Australia!!! I am glad you like it. I really appreciate the feedback. x

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The Health Benefits of Coconuts: The Complete Guide September 2, 2015 - 9:19 am

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jaye September 21, 2015 - 12:29 pm

Could you greek yogurt instead of natural ?

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Bianca Slade September 27, 2015 - 11:17 am

Sure can. x

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Sanch Trendy September 21, 2015 - 10:30 pm

HI I’m from India. Do u have any substitute for eggs and maple syrup.. Here we wont get maple syrup

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Bianca Slade September 27, 2015 - 11:18 am

I am sorry but I have only made it this way. The maple can be subbed with any liquid sweetener such as honey. x

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Kathy Hever September 28, 2015 - 12:52 am

Hi, love the recipe, can I double it up as my cake tin is bigger? Do I double the cooking time too?

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Alejandra October 6, 2015 - 7:18 am

Would it be ok to use just egg whites and some flax? Or.. even just 1 egg plus the equiv of egg whites? Not sure how it might affect the recipe results?

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Bianca Slade October 12, 2015 - 9:23 am

You can try it.

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Joan McCallum October 21, 2015 - 11:01 am

when first made this it was perfect…yesterday made again and it came out crumbly… could the eggs have been too small (seem to get smaller all the time from supermarket) or was it because I mixed the ingredients by hand rather than in the processor as did last time. Any hints

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Bianca Slade October 31, 2015 - 3:31 pm

Hmm, I am really not sure sorry. Maybe the eggs, did they seem small? Sorry I am not much help!

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shoMethe$ November 17, 2015 - 8:46 am

SO good. Other coconut bread recipes I’ve tried have been dry and really dense. But this one is moist and delicious, which I assume is from the yogurt. brilliant. (I used vanilla coconut yogurt which probably made it a bit sweeter than using plain yogurt).

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Bianca Slade November 25, 2015 - 7:59 am

Fabulous!! Thank YOU! I am glad you enjoyed it. x

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Claire Freshney March 9, 2016 - 7:30 pm

How long does this last? Store in the fridge or cupboard? x

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Bianca Slade March 15, 2016 - 1:50 pm

I store it in the fridge and it lasts 3 – 5 days.

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Allie March 22, 2016 - 3:43 pm

Is the desiccated coconut necessary or is there an alternative? I have all of the ingredients except that!

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Bianca Slade April 4, 2016 - 2:00 pm

That is the only way I have made it sorry.

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Natalia Ferroli April 26, 2016 - 10:42 pm

Hello Bianca,
Do you have any suggestions on what I could replace the sweetener with, as I’d like to make it sweetener free. Thank you 🙂

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Bianca Slade May 1, 2016 - 9:17 pm

Can you have fruit? You could try a mashed banana or apple puree, alternatively leave it out and perhaps add an extra tablespoon of yoghurt. I hope this helps.

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Julie December 17, 2016 - 6:52 am

Erythritol is made with non-gmo corn and is amazing! It is frequently used in the vegan and raw vegan world…

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Sue April 30, 2016 - 1:30 am

Oh my, these were SO good. I can’t believe coconut flour, can produce something so ‘fluffy – cakey’! I made these in a silicon muffin tin (6 large), as I didn’t have the mini-loaf pan. Followed the same instructions and they came out perfectly! Would likely replace the cardamom with something different next time…maybe vanilla bean. Thank you for the recipe!

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Bianca Slade May 1, 2016 - 9:21 pm

Perfect!!! Thank YOU so much! I really appreciate the feedback and I am glad you enjoyed it. x

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Allyson Morgan July 17, 2017 - 7:18 am

Ok so I went over the recipe 3 times and can’t see cardamom?

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Athletic Avocado July 28, 2016 - 10:16 pm

I’ve been searching for a good bread made with coconut flour for a while, I think I finally found it! This bread looks amazing, love how simple it is!

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Alice October 7, 2016 - 4:30 pm

Usually I just skip the writing and read the recipe but I love reading what you write about your kids. It is exactly how I feel too. Thank you for sharing and I can’t wait to try your recipes (have to wait till my baby isn’t on my hip!)

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Bianca Slade October 13, 2016 - 8:02 pm

Haha, love it!!! Thank YOU for taking the moment to not only read my words but also to write! I really appreciate it! B x

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Kasia Cieslik October 11, 2016 - 10:11 pm

Nice bread – thanks! However I did not grease the tin and had a nightmare taking bread out of it. It end up in two pieces! Flavour wise – very nice! Well another lesson learnt! – grease your tin if you are making coconut bread! 😉

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Bianca Slade October 13, 2016 - 8:25 pm

Oh I am sorry!! However, I am glad you enjoyed it!! It is a favourite of mine but it isn’t a recipe that is everyone. Oh and I grease and line my tin. I hope this helps. B x

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Wensy November 14, 2016 - 9:45 pm

I don’t have a blender, can I mix it with hand?

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Jillian November 16, 2016 - 2:31 pm

I will try this recipe. When my Mother was alive she made a coconut cake that was very moist hope that this recipe may be the similar. Thank You for sharing

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Sara Savellis November 20, 2016 - 3:23 pm

Wow this is delicious Bianca. I have just waited as long as I could for it to cool so I could have a slice and it was so worth the wait!

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Coconut Bread | Leader recipes January 18, 2017 - 1:02 am

[…] Source wholefoodsimply […]

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Sandy Mathies January 23, 2017 - 3:01 pm

Is it possible to find out the calorie content for these recipes?

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dione baird January 24, 2017 - 7:19 pm

hey… thinking of making this for my little guy’s 3rd birthday. do you think I could add 3 bananas and it would hold up? thanks. X

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Amanda D Gamble February 28, 2017 - 1:14 pm

This bread is wonderful! It would also be excellent as a biscuit, especially topped with strawberries and Cocowhip as Paleo Strawberry Shortcake.

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Bianca Slade March 10, 2017 - 7:58 pm

Love it!!! Thank YOU x

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Penny February 28, 2017 - 9:45 pm

I had a strange problem with this recipe. I had a slice of it 12 hours after it came out of the oven and it was beautiful! Moist and sweet! Then I had another slice 24hours later and it tasted like i had added too much bicarbonate soda and when I cut a slice from the loaf, there were all these gooey looking strands like spider webs holding the cake together. I cut another slice and the whole cake tasted like bicarbonate soda and had this gooey strand thing through it. Any ideas what I did wrong?

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Bianca Slade March 10, 2017 - 7:59 pm

My goodness Penny I have no idea sorry! How were you storing it? I am sorry you were not able to enjoy it. I hope you find some other recipes that work well for you. xx

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The Big C's Biggest Fan July 17, 2017 - 6:49 am

I had the exact same issue (problem).

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Esther Goodhew March 1, 2017 - 11:43 pm

Thanks Bianca
Could I use Almond Meal instead of Coconut flour? Would it make it less dense? I was hoping for it to be a little lighter texture wise.

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Bianca Slade March 10, 2017 - 8:00 pm

I am sorry but I have only made it this way. i wouldn’t do a straight sub with the flours. x

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Tracey Forrester July 16, 2017 - 10:44 pm

Do you think this would work ok to replace the eggs with chia eggs?

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Sally Eggleton October 22, 2017 - 4:33 pm

I lightened it up by beating the egg whites separately first, then folding them into the rest of the mixture. Worked a treat ?

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Jacqui October 23, 2017 - 10:08 pm

Wow this bread is delicious! We substituted with coconut yoghurt and it worked a treat! Yummy toasted too. Thank you ??

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solah7 December 4, 2017 - 2:13 am

No dairy on the paleo foods so no yogurt

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Veka November 14, 2018 - 8:54 am

There is no cardamon or lemon zest in the original recipe, how much do you add?

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